We all have that side table, nightstand, or coffee table that we can’t quite figure out how to style. It needs to be functional, but also beautiful and contribute to the style of the space. This week on the blog, I decided to do a spin-off of Easy Shelf Styling Basics to give you some styling tips and a helpful printable guide for side tables and coffee tables.Read More
Whether it’s a built-in piece, bookcase, or shelves framing a fireplace, shelf styling can set the tone for a room, but can also be challenging! Today on the blog, I break down shelf styling into a few easy steps that you can implement in your space.
When styling, focus on balance, layering, and variation. The shelf needs to appear visually balanced and “equal” on each point of the center line. Also make sure you’re laying pieces in front and behind each other while incorporating elements of different heights and sizes.Read More
As a small thank you to all of you for following along with me and my decorating adventures, I’m kicking off a new monthly giveaway! Each month, one lucky follower will win FREE decorating services for a project of your choice from me. To enter, just follow the instructions on our Instagram post here, then fill out the form below to tell us a little bit more about the project you would use your prize towards! Please note that the prize covers all decorating services (typically a $150-500 value!) but not any items/decor needed for the project, which is why we ask for your budget as well. We will keep any decor/items needed to complete the project within you budget if chosen.Read More
Today I’ve teamed up with Gordmans to put together 3 different summer centerpieces perfect for all your outdoor entertaining! I love to entertain outside during the summer and one of the keys to a beautiful spread is a pretty centerpiece- whether it be on you dining table or serving table. All 3 of these centerpieces are super quick and easy to put together and every single item I’m using came from my Lexington Gordmans store! Even better, the total of all the items together was less than $150 and these are all items you can use again and again both in your indoor and outdoor decor. All three styles are fun and summery but each slightly different: a preppy and colorful ginger jar arrangement, a simple, neutral boho arrangement, and a natural, beachy arrangement.Read More
I feel like I say this every year, but this really IS my favorite porch yet! I usually do lots of pattern and color all over but this year I decided to do a lot of cream, white, and neutrals with just a few small colorful pops! I recovered all my patio cushions using drop cloth and I could not love the finished product more (I’ll be doing a separate blogpost with more details on this too!). A lot of the newer items I added were from Target’s Magnolia Hearth + Hand line and I love the slightly retro and classic feel of them. Shop my favorite pieces and new additions and check out more of my porch details below!Read More
Join Gathered Living for a fun summer floral arranging workshop at Draper James in the Summit! We will be putting together a colorful + fragrant arrangement using lemons + magnolia stems. All attendees will receive all materials needed to put together their arrangements + step-by-step instruction from Emily of Gathered Living.Read More
Join Planthropy at The Amsden for an evening of fun and succulents!
Succulents come in an amazing variety of colors, shapes, sizes and textures. This special workshop will feature beautiful, hand-selected succulents with beautiful colors sure to brighten any room in your home or office. Come early to grab a delicious café creation at The Amsden Coffee Club or browse the unique finds at Gathered Mercantile.
During this succulent workshop, you'll learn how to care for these fun desert plants, when and how to water them, and how to propagate leaves so you can grow your own babies all while creating your own eye-popping succulent container garden.
steak cut of your choice (we used 2 medium sirloins)
1 loaf of crusty bread
1 lb. red potatoes
1 bundle of asparagus
¼ cup feta
4-6 ounces mozzarella
horseradish sauce of your choice
mustard/mayonnaise sauce of your choice (we used Boar’s Head Pepperhouse Gourmaise)
arugula (for garnish)
white onion (sliced + lightly grilled)
For the steak: Cover in Italian dressing and sprinkle with salt then marinate for several hours covered in fridge; warm up a grill pan with a little butter on high heat; add steaks and cook approximately 5-7 minutes a side; pull the steak off grill pan, place on cutting board with a pat of butter on top, and let rest for 10 minutes, covered.
For the potatoes: Cut into 1 inch cubes; toss in 2 tablespoons olive oil, 1 teaspoon garlic powder, 2 tablespoons salt + 1 teaspoon pepper; roast at 425 until brown + crispy (about 15-20 minutes).
For the asparagus: Trim ends off asparagus; toss in 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt + pepper to taste; roast at 425 for about 5-8 minutes; pull from oven and sprinkle with feta before serving.
For the caprese: Slice the tomatoes and mozzarella into ¼ inch slices. Arrange alternating slices of tomatoes and mozzarella then sprinkle with torn fresh basil and drizzle with a little olive oil and balsamic vinegar. Finish with a sprinkle of salt + pepper.
For the garlic bread: Cut the bread into thick slices; Brush each slice with a mixture of melted butter, olive oil, a bit of minced garlic, and salt and pepper.
To arrange the board: Start with the steak at the center of the board. Fill two small bowls with the horseradish sauce and mustard/mayonnaise sauce and put a spoon in each bowl for serving. Place the bowls throughout the board evenly spacing them away from each other. Next place the garlic bread on the left side of the board, piling the slices on top of each other. Arrange the caprese on the right side of the board placing one small dish each of olive oil and balsamic vinegar at the edges for extra dipping. Place the roasted potatoes around the edge of the steak and then the asparagus on the bottom part of the tray, grilled onions towards the top of the tray. Finish by filling in any holes with fresh arugula all throughout the tray.